Chicken Piccata

(if you have it – or need an excuse to open the bottle so you can drink the rest – use white wine instead of chicken stock)

  • 1 boneless chicken breast
  • 1/2 tsp garlic powder
  • 1/4-1/2 crushed red pepper flakes
  • 1 tbsp olive oil
  • 1 tbsp capers
  • juice of 1/2 lemon
  • 1/2 cup of chicken stock
  • pasta (personally i like spaghetti with this)

   Start a large pot of water (turn to high so it boils quickly) add pasta once boiling and cook per directions. Meanwhile, heat a pan to medium, and add in the olive oil. Season chicken with the garlic powder (salt and pepper if you want) and add to the pan. Brown on both sides (about 3-4 minutes per side) and add in chicken stock. Once the boiling slows down, add in the crushed red pepper flakes, and capers. Stir up any little brown bits, turn off heat and add in the lemon juice. Serve with the pasta.